The Superior times. [volume] (Superior, Wis.) 1870-1912, 1887-09-10
THE HOUSEHOLD.
-. Elaborate Chup,er on cheese.


Matthieu Williams in his delightful
Chemistry of Cooking tells us that cheese
is not appreciated nj its proper value as a
nourishing food, writes Catherine Owen, in
the Pittburgh Chronicle. He quotes statis-
tics to prove that it is the most nOurishing
of all foods, except cream, and advises a
very extensive use of it for economical
reasons.
The handsomest of all cheese dishes is
fondue. The oven of a kerosene stove
will cook it to perfection. Only one pre-
caution is necessary, it must be put in the
oven not more than fifteen minutes before
You want it on the table. 1t VIII leave the
oven throbbing with It's own lightness, with
a glossy brown cap and golden creyices
but if not quickly brought to the table It's
excellence and beauty Will both be lost
FONDUE.-A paper case, or small silver
dish, is proper for TINS, but any thick dish
that can appear on the table will do. 1t
always must be baked in the dish in which
it is served. Put into a small saucepan
one tablespoonful of butter, one of flour,
stir over the fire till they bubble; then add
Il gill of milk or cream; this now makes a
very thick, white sauce, which YOU must
stir we'll TO prevent burning. When smooth
stir into it three ounces of finely grated
cheese, of fine quality, scant saltspoonful
of salt, and tiny pinch of cayenne; turn
it into a bowl, and stir into 1t the beaten
yolks of two eggs, thoroughly whisk the
whites of three eggs solid, stir them gently,
the last thing. Butter the dish or paper
case in which you intend to bake it, which
the fondue must only half fill, as 1t rises
very much. Bake until golden brown, in a
quick oven. 1t makes a very handsome
dish, but must be served the moment 1t
quits the oven or ii viii fall.
CHEESE CANAPIES.-An excellent use
for stale bread is to make Canapies. ! go-
perry these should be cut with half moon
shaped cutter, but if you have not one,
circles or diamond-shaped pieces will do.
Use slices of stale bakers bread, half an
inch thick, fry these quickly a very pale
brown in little hot butter, spread on each
a little thin mustard and over that a layer
of rich cheese, season with salt and white
pepper; bake in a sharp oven till the cheese
is dissolved. Serve as hot as possible on
a napkin.
SCALLOPED CHEEsE.-Three ounces of
very fine, rich Cheshire cheese grated,
three ounces of fresh butter, four ounces
of bread crumbs, a desert spoonful of
made mustard, salt and pepper to taste;
mix with the yolks of two eggs, butter the
scallop shells or other forms and bake till
a fine brown. This may be baked in one
and turned out like a cake, but you must be
sure it is cooked till it is solid III the center
or it will break.
POTTED CHEESE FOR SPREADING ON
BREAD.-To pound of rich cheese put
six ounces of butter, one tablespoonful of
granulated sugar and pinch of powdered
mace; work this in a mortar lOr chopping
howl with a potato masher) to a paste with
II 1 Il -.
and one of brandy When quite smooth
press it into small pots or cups and pour
over it mutton suet tried out and boiling
hot, to the thickness of two dollar pieces,
and store for use.
CHEESE OMELET.- the crumbs of
a small slice of light bread in enough hot
milk to moisten it thoroughly, beat II
smooth; add to it three or four beaten eggs
and teacup of grated cheese. Melt a
little butter n tablespoonful in frying
pan, let it get hot, but not burn, then pom
the mixture in; put the pan where the
omelet Will cook without burning; in three
minutes slip a broad knife under it, if well
Drowned, and the top is not set" lift one
side of the omeiet and tilt the pan so that
the liqid part may run underneath, or, you
may set the pan in a sharp oven for three
minutes. The whole process must be very
quick, or the omelet will be tough. Fold
it over, turn it on to a hot dish, and serve
quickly.
This same mixture may have the whites
Of the eggs beaten separately, and baked
as a souiie pudding.
WELSH EAEEHJT.-Melt gradually a cur
of grated or faxed cheese with half salt
spoonful of salt, quarter one of pepper
scant and a wine glass Of milk or beer
stir 1t TIL it looks like thick mayonnaisc oil
boiled custard, then pour it over slices Of
buttered toast from which the crust has
been trimmed. and bake them in a quicl
oven five minutes.
\ still simpler way is to lay a thick slice
of cheese on a slice of toast tbuttered
spread with mustard, pepper and salt anC
put IN the oven until the cheese is dissolved
and a pale brown.
Serve all cheese dishes very hot.